Pot de crème may be a heavenly dessert, but it’s also convenient—you can (and should) make it the day before you plan to serve it, so when it’s time for dessert, all you have to do is pull the chilled custards out of the refrigerator and decorate them with candied zest or flowers, if you like.
Make Ahead Tips
Custards may be baked up to two days ahead and refrigerated, covered with plastic.
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These were delicious, and well worth the time it took. I would suggest that the publisher note when an ingredient is divided and used in several steps, because I put all the sugar in the pan with the lemon juice and grated zest. All turned out well, however, when all the ingredients were combined at the end. My guests loved this dessert after a ham dinner at Easter and thought it was a perfect ending. We all scraped our ramekins clean.
This (and the chocolate version) are the best pot de creme I have ever had. I have actually had guests use their finger to wipe out the cup to get every bit. If you have access to Meyer lemons, using them instead of Eureka lemons (the kind you typically get at a grocery store) adds a wonderful flavor twist that is outstanding.
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